Description
Savor the taste of Peru with this delectable Chicken & Rice, enriched with zesty green sauce! Quick, comforting, and packed with bold flavors.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs
- 3 tablespoons (45ml) olive oil
- 4 cloves garlic, minced
- 2 tablespoons (30ml) lime juice
- 1 tablespoon (9g) paprika
- 2 teaspoons (4g) ground cumin
- 1 teaspoon (2g) dried oregano
- 1 teaspoon (6g) salt
- ½ teaspoon (1g) black pepper
- 2 cups (400g) long-grain white rice
- 3 cups (720ml) chicken broth
- 2 tablespoons (30ml) vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup (120g) frozen peas
- ¼ cup (15g) fresh cilantro, chopped
- 1 cup (30g) cilantro leaves and stems
- 2 jalapeños, seeds removed (adjust for spice preference)
- 2 cloves garlic
- ¼ cup (60ml) mayonnaise
- 2 tablespoons (30ml) sour cream
- 1 tablespoon (15ml) lime juice
- 2 tablespoons (30ml) olive oil
- Salt to taste
Instructions
- In a large bowl, combine olive oil, minced garlic, lime juice, paprika, cumin, oregano, salt, and pepper. Add chicken thighs, coat thoroughly, and marinate for at least 30 minutes or overnight.
- Make the green sauce by blending cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, and olive oil until smooth. Season with salt, refrigerate until serving.
- Preheat oven to 425°F (220°C). Place marinated chicken skin-side up on a lined baking sheet and roast for 35-40 minutes until crispy and internal temperature reaches 165°F (74°C).
- For the rice, rinse until water runs clear. Heat vegetable oil in a pot, sauté onion until translucent (3-4 minutes), add garlic and cook 30 seconds more.
- Add rice, toast 1-2 minutes, then add chicken broth. Bring to boil, reduce to simmer, cover and cook 15-18 minutes until liquid is absorbed.
- Let rice rest covered for 10 minutes off heat, then fold in peas and cilantro.
- Serve chicken over rice with green sauce drizzled on top. Garnish with additional cilantro and lime wedges.